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  • 2 Yellow perch fillets (or sea bass)
  • 1/2 tsp coarse salt
  • 1 Tbsp cumin seeds
  • juice of 1/2 lemon
  • 2 Tbsp butter
  • 1 Tbsp all-purpose flour
  • 1/2 cup milk
  • 1 tsp salt
  • 1/2 tsp cumin powder
  • 1 Tbsp curry powder (your choice)

In a medium saucepan, heat the half the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes, you are obtaining a roux.

Add the milk to the butter mixture, whisking continuously until very smooth.  Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and cumin powder, add the curry powder and set aside.

Move to the Yellow Perch preparation: in a frying pan add the remaining butter and obtain a beurre noisette, add the coarse salt, squeeze in half the lemon and place the fish fillets on top, flip the fillets after 6/7 minutes and cook for another 3/4 minutes on the other side.

Remove from pan, transfer to a serving plate on top of a spoonful of curried white sauce and sprinkle with fresh coriander leaves (cilantro) and toasted cumin seeds.

Serve with Mutter Paneer

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